- Preparation and cooking time
- plus cooling and 1 hr chilling
- makes 12 (or 24 mini madeleines)
- STEP 1
Heat oven to 200C/180C fan/gas 6 and butter a 12-hole madeleine tin or a 24-hole mini madeleine tin. In a small pan, heat the butter over a medium heat until frothy and golden with a nutty aroma. Leave to cool.
- STEP 2
Sieve the flour and cocoa into a large bowl, then stir in the egg yolks, honey, coffee, melted butter and both sugars. Whisk the egg whites until stiff peaks form, then fold into the cocoa mix.
- STEP 3
Spoon the mixture into the tin, half-filling each of the madeleine holes. Chill in the fridge for 1 hr.
- STEP 4
Bake for 7 mins if using a 24-hole mini madeleine tin, or for 10-12 mins if using a 12-hole tin. Remove from the oven and leave to cool.
- STEP 5
Melt the white chocolate in the microwave in short bursts, then drizzle over the madeleines.